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Eh...
I sanded my round griddle down to an almost mirror finish, trying to match my vintage Wood & Bishop, and it was a waste of time & sandpaper. Could not get the new seasoning to bond; even after multiple attempts it just kept coming off on the spatula while I was cooking. I roughed it up a little bit (dropped back to a slightly coarser-grit paper) to give it just a little bit of texture, reseasoned it, and that time it bonded no problem. Still super smooth, and it has worked great since then.

 

I mentioned that earlier....

 

I would say something else it going on. I have sanded to 400 grit and have had zero problems seasoning. I think I even went 600+ on a couple.

I guess it may depend on the alloy/casting technique and seasoning technique. I use nothing but grapeseed oil, for virgin or newly sanded surfaces, first 2-3 cycles in the electric oven. Next 1-2-3 cycles over a gas burner. But use/do whatever works for you.

 

Shrug. Same one I always use. Warm the pan up to about 200, apply Flaxseed oil and wipe most of it out, then upside down in the grill for an hour at max heat. Let it cool and repeat a couple of times. After that they're always pretty bulletproof. But the one that I took down to a super-smooth finish just wouldn't stay on there. A minimal amount of texture and it bonded like I welded it on.

 

First run. Yum.

 

One thing about CI, if you fk it up, you can fix it.

 

Cast iron is porous unlike steel so the seasoning doesn’t need a roughed up texture to adhere to like painting steel.

That’s what I love about it. I can burn shit on it, use it over a camp fire, beat the hell out of it and the worst thing that would happen is I would need to boil some water in it to get the crud off.

I almost exclusively use cast iron in my kitchen now.

 

Don't even need to do that. Just put some cold water in it and let it set for about 10 minutes. Generally whatever's stuck inside will wipe right out, and the cold water won't hurt your seasoning.

 

This.

Yes cast iron alloys can vary was one of my points. The grain structure varies with alloy constituents.

 

Eh, if I have some 'taters or something, I'll boil it. I don't care, it's a modern lodge pan at the end of the night I throw some crisco in there and put it on a burner. It's been glorious for years.

Yeah - Cast iron is also an old school technology, and it's a 10$ pan (nowadays), not a 400$ aircraft component, there's a lot more "Wing it" in manufacturing these pans than other things.

 

Big Chingaso of seafood soup simmering!!

 

Interesting.

Recipe?

 

https://www.askchefdennis.com/how-to--restaurant-style-seafood-soup/

I added shrimp and simmered the shrimp shells in 1/2 of the chicken stock, I also added
Some sage and rosemary. Oh yea and 1 lobster tail.

 

Made some sammiches a few days ago. This is my 4th modern Lodge pan and my first real good one.

 

Which one is the real good one?

 

The bottom left one

 

I have a 12". Stripped, sanded bottom, re-seasoned. Cooks great and the weight gives me cardio workout lol

 

It's definitely heavy lol

The seasoning has built up real well on that pan.

 

Usually I'd grill a nice rib eye like this, but tonight just felt like a cast iron sort of night.